Many have heard of “secret” ingredients in recipes; like Coca-Cola in cakes or to glaze a ham; mayonnaise in bread or on a grilled cheese sandwich. Now, here is a recipe for tomato soup in a cake!
On April Fool’s Day I received an email from King Arthur Baking with this recipe. My favorite and only canned soup I eat is actually in a cake. I’ve used tomato soup in savory dishes but this is the first time in a dessert. I do have a couple of homemade tomato soup recipes but in a pinch nothing beats Campbells. I enjoy spice cakes but usually make them in the Fall. In the description KAB mentioned this cake dates as far back as the 1920’s. So, being me I had to do some research on this “American” product by Campbell Soup.
On Campbell’s site I found a list of how this recipe originated and progressed…
- 1920’s-1930’s – first appeared in an undated cookbook
- 1940 – recipe developed called Steamed Fruit & Nut Pudding with condensed tomato soup
- 1942 – Halloween Spice Cake where the fruit was removed
- 1949 – the cake recipe appeared in the New York Times
- 1950-1966 – many tweaks to the original recipe published in Campbell’s cookbooks
- 1960 – the cake recipe was the first recipe to appear on a soup label
- 1966 – experiment #38 and the recipe was adapted to many cakes
- 1966 to present – Campbell continued to evolve the recipe
- 2021 – KAB comes out with its own version
Tomato Soup Spice Cake by King Arthur Baking
- 1 large egg, at room temperature
- 1 tbsp. vegetable oil
- 1 cup granulated sugar
- 1 can (10-1/2 oz.) plain condensed Campbell’s tomato soup
- 1-1/2 cups whole wheat flour (you can use AP flour)
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 tbsp. cinnamon
- 1 tsp. ground cloves
- 3/4 cup raisins, lightly packed
- 1/2 cup chopped walnuts (optional) – I added
Preheat the oven to 350 degrees. Lightly grease and flour a 9-inch square cake pan.
Combine the egg, oil and sugar until smooth. Stir in the tomato soup. Add the flour, baking soda, salt, cinnamon and cloves; beat until smooth. Stir in the raisins and nuts.
Pour the batter into the prepared pan. Bake the cake for 35-40 minutes, until the edges just begin to pull away from the pan and a cake tester inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan on a rack for 10 minutes. Remove from the pan and continue to let the cake cool completely before frosting.
Frosting: Combine 8 oz. cream cheese (softened), 2 cups confectioners sugar, sifted (I could have added more to thicken) and 1 tsp. orange rind, grated and minced. Spread over the cooled cake. Will keep for 2 days covered or freeze for longer storage.
Recipe by cookingwithauntjuju.com
Tomato Soup Recipes:
Weight Watcher’s Fresh Cream of Tomato Soup
If you want a really simple recipe of this cake make the following with a boxed cake mix and the soup.
Easy Tomato Soup Spice Cake
- 1 box (18 oz.) spice cake mix
- 1 can (10-3/4 oz.) Campbell’s Condensed Tomato Soup
- 1/2 cup water
- 2 eggs (I’m assuming large)
- 16 oz. store-bought cream cheese frosting or make your own
Heat the oven to 350 degrees. Lightly grease and flour 2 (8 or 9-inch) round cake pans.
Combine the cake mix, soup, water and eggs in a large bowl and mix well. Pour the batter into the prepared pans.
Bake for 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool in the pans for 10 minutes. Remove the cakes from the pans and cool completely.
Fill and frost with the cream cheese frosting.
Recipe by cookingwithauntjuju.com
The cake looks so moist and flavorful. Tomato soup cakes recipes were very intriguing idea for me, but, I’ve never tried making them, mostly because of the use of cake mix, which I never liked. So thanks for the detailed from scratch recipe!. 🙂
It really was Ronit and the soup added a reddish tint to the cake. In a pinch a cake mix is okay but I would prefer to make it from scratch 🙂
What an unexpected secret ingredient! The cake you made looks so delicious, I’m not put off by the soup at all! Such an intriguing history as well…
Thanks so much – when I first saw the recipe I thought “tomato soup” It was given high remarks on KAB and besides I love this soup and there is some always in my pantry. The only canned soup I will eat as I do prefer homemade 🙂
I remember having this as a child and loved your history lesson. I always have a can of that soup in the cupboard, it’s my ‘go to’ when I’m not feeling well. Such a classic. Thank you.
I grew up on Campbell’s soup and tomato was always a favorite with a grilled cheese sandwich – simple but delicious way for my Mom to feed four young children 🙂
Mine as well. In college the dining hall always had that combination on Friday at lunch. It has good memories.
I got the same email from KAF! I’m so happy that you tried it and especially enjoyed your research about the cake. I love that the recipe was published in the New York Times!
It’s a good recipe Josette – and a perfect size. The frosting took it over the top 🙂 I enjoyed reading about the history of this recipe and I’m glad you did too!
Thank you so much for including the box cake version of this recipe for those of us who are not very good bakers.
You’re welcome Bernadette! Just keep a box of spice cake mix and soup around and maybe some add-ins such as dried raisins or nuts 🙂 You’ll be ready to entertain!
Wow! What a wild recipe! I’m curious to try it!
My thoughts exactly when I read the recipe, especially using an ingredient (tomato soup) that I just love 🙂
I’m so glad you posted it! I have to try it!
Never heard of this but the cake looks delicious and sounds very interesting. Thanks for sharing 🙂
You’re welcome Linda! I never heard of it until earlier this month. What a great way to make a cake moist and give it extra color and flavor 🙂
I must confess, that’s a new one for me. 🤔
The soup is a wonderful addition to the cake – very tasty 🙂
I have seen this recipe in an old recipe book! Thanks. Hope you all are doing okay over there? Stay safe.
Yes, this recipe has come a long way since the 1920’s-30’s. A favorite with so many 🙂 Things are as good as they can be – at least the weather is getting warmer and more opportunities to get outside. Stay safe as well!
Thanks! Today the sun was out! So energizing! Stay well!
I’ve heard of a tomato soup cake but never tried one. If no one told you, would you be able to guess that tomatoes were an ingredient in the cake?
Nope – the color and moisture might make you wonder what is in it.
weird… but a recipe that has been around that long has got to be good. Can’t wait to try it!
I love tomato soup and I figured it had to be good especially if King Arthur Flour made a version. The recipe only makes a 9-inch cake which is a perfect dessert for a few. You can take a shortcut with the cake mix but I can guarantee that the homemade version is very tasty 🙂 Love the frosting too!